George Madzhirov

CEO, Partner

Trained internationally and here in the states, George is the driving force behind our team's passion for clean food, exceptional hospitality, and globally inspired programming.

Meghan Provencher

Director of Commissary Operations, Partner

Holding down the fort at our commissary kitchen, Meghan manages daily operations and ensures that sanitation, HACCP, and logistic procedures are followed company-wide.

Andrew Osterman

Director of Business Development, Partner

Overseeing relationships with new and existing clients, Andrew is continuously seeking out innovations and opportunities to enhance the communities we serve.

Thomas Leonard

Executive Chef

A fine-dining vet and our culinary mastermind, Thomas helps to drive innovation and ensure that new flavors reach the HandCut menus.

Dieuwertje Boelen

Pastry Sous Chef

Hailing from a family of dairy farmers in the Netherlands, Dee grew up with a passion for honest food, which steers her inspiring leadership within the pastry department.

Elaine Fosse

Director of ChefField Events

With extensive catering and event expertise, Elaine oversees the detailed planning and seamless execution of catered lunches, receptions, and special events.

Melanie Faetz

Director of Organizational Development & Processes

With a combined background in culinary and communications, Melanie is responsible for developing and implementing company-wide initiatives that impact operational success.

Leo Hughes

District Manager

Specializing in food-service programs at K–12 accounts, Leo is the main point of contact regarding enrollment, programming, and employee development at many of our Chicago schools.

Samuel Milligan

District Manager

With a background in restaurants and regional contract foodservice management, Sam oversees the operations at K–12 schools and universities in Chicago and nearby suburbs.

“As a former educator, and someone that has always possessed a fascination with the culinary world, I feel so fortunate to have a job that allows me to unite both of my passions. It is such a pleasure to be a part of HandCut Foods. Working for a company that not only focuses on feeding children wholesome, well-balanced meals, but one that also broadens the horizons of our young diners is incredibly fun and fulfilling!”

— Lucy AhlquistAccount Manager

Join Our Team

Want to know what it's like to work at HandCut Foods? Let us tell you a bit about it.

We believe in having healthy balance in our lives and on our plates.

We are proud to promote work-life balance, which attracts highly skilled employees who might not typically be drawn to contract food service. Our staff draws mainly from the restaurant and hotel employee pools, especially from those looking for an improved schedule and quality of life.

We believe that motivated and incentivized employees deliver the best hospitality. We invest in our employees, spending time to develop their technical skills, creativity, and overarching passion for responsible food.

“Working for HandCut has given me such a positive and unique experience in the foodservice industry. While finishing a degree in nutrition I have been able to practice what I preach by serving and handling food that provides our clients with healthful, sustainable, and delicious options.”

— Amelia BelmonteAccount Manager

Open Positions

We are always looking to add talent to our team—people who have a passion for great food, want to make a meaningful contribution to society, and possess a strong ambition to provide excellent service.